Friday, September 13, 2013

Chicken Parmesan Meatballs

A couple of weeks ago, when I made meatballs stroganoff,
I mentioned that I consider meatballs an easy to make dinner. It's
probably because of that reason that I like experimenting with different
flavors and ideas. So, if I can turn a stroganoff into a meatball, why
not a chicken parm?

The inspiration came from a dinner we had at a lovely waterfront
restaurant over the summer. They served one of the best versions of
chicken parm we've ever had and the idea of it stayed in my head. Sure,
I could just make the dish but it's easier and more fun to make
meatballs. Ground chicken breast is actually a wonderful medium for
adding lots of flavors and, of course, it's much healthier than beef.
Well, at least until you add all that yummy cheese. :) Healthy or not,
though, these were a big hit and are definitely getting added to our
dinner rotation. Enjoy!

In a large bowl, combine the chicken, onion, garlic, egg, 1/4 of the
breadcrumbs, parsley, Parmesan, salt and pepper. Place the remaining
1/2 cup of breadcrumbs in a shallow dish. Using a 1 oz. scoop or your
hands, scoop the balls into the breadcrumbs and roll them around to
coat. Transfer the balls to a baking sheet lined with parchment paper
and bake in a 375 degree oven for 30 minutes.

Add the tomato sauce to a large pot on the stove and bring to a low
simmer. Add the meatballs, cover and leave on low for 30 minutes. When
ready to serve transfer the meatballs to an oven safe dish, top with
the mozzarella cheese and broil for a few minutes until the cheese has
melted. Makes approximately 4 - 6 servings.